Shortbread Cookies
Buttery, crisp, and wonderfully simple, these classic Shortbread Cookies use just a few pantry ingredients to create tender, melt-in-your-mouth cookies perfect for teatime, gifting, or holiday cookie trays.
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, softened; cool but pliable
- 2/3 cup powdered sugar 80 g, confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt reduce to a pinch if using salted butter
- 2 cups all-purpose flour 240 g, spooned and leveled
- 2 tablespoons coarse sugar optional, for sprinkling on top (use 2–3 tablespoons as desired)
- flaky sea salt optional, for sprinkling on top
- melted dark or milk chocolate optional, for dipping cooled cookies
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened unsalted butter and powdered sugar together on medium speed for 2–3 minutes, until light, smooth, and creamy. Scrape down the sides of the bowl once or twice.1 cup unsalted butter, 2/3 cup powdered sugar
- Mix in the vanilla extract and fine sea salt just until combined.2 teaspoons pure vanilla extract, 1/2 teaspoon fine sea salt
- Sprinkle the all-purpose flour over the butter mixture. Mix on low speed just until the dough starts to come together in clumps and no dry flour remains. The dough may look crumbly but should hold together when pressed between your fingers.2 cups all-purpose flour
- Turn the dough out onto a clean surface or sheet of parchment paper. Gently knead it 3–4 times, pressing it into a cohesive mass without overworking.
- Divide the dough in half. Shape each half into a log about 1 1/2–2 inches in diameter. Roll each log in parchment paper or plastic wrap, smoothing as you go and twisting the ends to seal. For more even cookies, gently roll the wrapped log back and forth on the counter.
- Refrigerate the dough logs for at least 1 hour, or up to 3 days, until firm. Chilling helps the cookies keep their shape and creates clean edges.
- When ready to bake, preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- Unwrap the chilled dough logs and place on a cutting board. Using a sharp knife, slice the dough into 1/4-inch thick rounds. If the dough is very firm, let it rest a few minutes at room temperature. If any slices crack at the edges, press them back together.
- Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch between them. For a classic look, lightly prick the tops with a fork. If desired, sprinkle with coarse sugar and/or a pinch of flaky sea salt.2 tablespoons coarse sugar, flaky sea salt
- Bake for 14–18 minutes, rotating the pans halfway through. The cookies should look set and just barely golden at the edges while still pale on top. Do not let them brown deeply.
- Let the cookies cool on the baking sheets for 5–10 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
- If desired, once the cookies are completely cool, dip half of each cookie into melted dark or milk chocolate. Place on parchment paper and let the chocolate set before serving or storing.melted dark or milk chocolate
Notes
Butter should be cool and pliable, not greasy or overly soft, to prevent excessive spreading. Measure flour carefully (ideally by weight) or by spoon-and-level to avoid dry, crumbly cookies. Once flour is added, mix only until combined to maintain a tender crumb. For a pan-baked version, press the dough into an 8×8-inch parchment-lined pan, chill, score into bars, and bake at 325°F (165°C) for 25–30 minutes, then cut while still warm. Dough logs can be refrigerated up to 3 days or frozen up to 3 months; slice and bake from chilled or frozen, adding 1–2 minutes to the bake time if frozen.
Nutrition
Calories: 120kcal
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